Name: Loaded Scalloped Potatoes - Best Cheesy Comfort Food
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 3 pounds russet potatoes, peeled and thinly sliced into about 1/8-inch thick rounds; 6 tablespoons unsalted butter; ½ cup all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon black pepper; 3 cups whole milk, room temperature; 1 cup sharp cheddar cheese, shredded, divided; 1 cup mozzarella cheese, shredded, divided; 6 slices of thick-cut beef bacon, cooked until crisp and then crumbled into small pieces, divided; ¼ cup fresh chives, finely chopped; Additional salt and black pepper, to taste

Loaded Scalloped Potatoes are more than just a side dish; they’re a hug in a casserole dish, a celebration on a plate, and the ultimate comfort food experience. There’s something undeniably irresistible about thinly sliced potatoes, bathed in a creamy, dreamy sauce, and baked until golden and bubbly. People adore this dish because it hits all the right notes: rich, satisfying, and incredibly versatile. It’s the perfect accompaniment to a hearty roast, a festive holiday spread, or even a simple weeknight meal that needs a little extra love. What truly sets these Loaded Scalloped Potatoes apart is the addition of savory beef bacon, sharp cheddar cheese, and fresh chives, transforming the classic into something truly extraordinary. Each bite offers a symphony of textures and flavors, from the tender potatoes to the crbeef baconbacon and the gooey cheese. Get ready to elevate your potato game with this incredible recipe for Loaded Scalloped Potatoes!

Ingredients:

3 pounds russet potatoes (approximately 8-10 medium-sized potatoes), peeled and thinly sliced into about 1/8-inch thick rounds
6 tablespoons unsalted butter
½ cup all-purpose flour (which is about 62.5 grams)
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups whole milk (approximately 735 grams), brought to room temperature
1 cup sharp cheddar cheese, shredded (about 113 grams), with half reserved for the topping
1 cup mozzarella cheese, shredded (about 113 grams), with half reserved for the topping
6 slices of thick-cut beef beef bacon, cooked until crisp and then crum extractbled into small pieces (you should have about ½ cubeef bacorum extractcon crumbles), with half reserved for the topping
¼ cup fresh chives, finely chopped
Additional salt and black pepper, to taste, for seasoning

Preparing the Potatoes

The foundation of any great scalloped potato dish is the quality and preparation of the potatoes themselves. For this loaded version, we’re using russet potatoes, which are starchy and will absorb the creamy sauce beautifully, creating that classic comforting texture. Start by thoroughly peeling your 3 pounds of russet potatoes. This ensures a smooth, even texture without any tough skins. Once peeled, it’s crucial to slice them thinly and uniformly. Aim for about 1/8-inch thick rounds. A mandoline slicer is your best friend here for achieving consistent thickness, which guarantees that all potato slices will cook evenly in the sauce. If you don’t have a mandoline, a sharp knife and a lot of patience will do the trick. As you slice them, place the potato rounds into a bowl of cold water. This step is important for two reasons: it prevents the potatoes from browning while you work, and it rinses off excess starch, which can prevent the sauce from becoming too thick and gummy.

Creating the Rich Cheese Sauce

Now, let’s move on to crafting the luscious cheese sauce that will envelop our potatoes. In a large saucepan or Dutch oven, melt the 6 tablespoons of unsalted butter over medium heat. Once the butter is fully melted and begin extracts to shimmer slightly, whisk in the ½ cup of all-purpose flour. This mixture, known as a roux, is the thickening agent for our sauce. Cook the roux, whisking constantly, for about 1 to 2 minutes. You’re not looking for it to brown significantly, just to cook out the raw flour taste. It should smell slightly nutty. After a minute or two, gradually whisk in the 3 cups of room-temperature whole milk. Pouring the milk in slowly and whisking continuously prevents lumps from forming. Continue to cook and stir the sauce over medium heat until it thickens enough to coat the back of a spoon. This usually takes about 5 to 7 minutes. Be patient; a gently simmer allows the sauce to develop its creamy consistency. Once thickened, stir in 1 teaspoon of kosher salt and ½ teaspoon of black pepper.

Building the Layers of Flavor

With our creamy sauce ready, it’s time to assemble the layers that make these “Loaded Scalloped Potatoes” so irresistible. Remove the thickened sauce from the heat. Now, stir in half of the shredded sharp cheddar cheese (½ cup), half of the shredded mozzarella cheese (½ cup), arum extracthalf of the crumbled cobeef baconbeef bacon (about ¼ cup). Stir gently until the cheeses are beef bacond and the bacon is distributed throughout the sauce. This step infuses the sauce with the smoky, sabeef baconflavors of the bacon and the sharp tang of the cheddar, along with the creamy melt of the mozzarella. Taste the sauce at this point and adjust seasoning with additional salt and pepper if nbeef bacon. Remember that the bacon and cheeses will contribute saltiness, so season cautiously. Drain the sliced potatoes thoroughly and pat them dry with paper towels to remove excess moisture. Excess water can dilute the sauce.

Assembling and Baking the Loaded Scalloped Potatoes

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking sgin extracty. Begin by layering about one-third of the drained and dried potato slices in the bottom of the prepared baking dish. Evenly ladle about one-third of the cheese sauce over the potato layer, ensuring it coats the slices well. Repeat this layering process two more times: another layer of potatoes, followed by another third of the sauce, and then the final layer of potatoes topped with the remaining sauce. Make sure the top layer of potatoes is completely covered by the sauce to prevent them from drying out and becoming tough during baking. Cover the baking dish tightly with aluminum foil. This helps to steam the potatoes and ensures they cook through evenly without the top browning too quickly. Bake for 45 minutes with the foil on.

The Golden, Bubbly Finish

After 45 minutes, carefully remove the aluminum foil from the baking dish. This is where the magic happens and the “loaded” aspect truly comes to life. Sprinkle the reserved half of the shredded sharp cheddar cheese, the reserved half of the shredded mozzarella cheese, rum extracteef bacon remaining crumbled beef bacon evenly over the top of the scalloped potatoes. This topping will melt and bubble, creating a wonderfully golden and irresistible crust. Return the baking dish, uncovered, to the preheated oven. Continue to bake for another 20-25 minutes, or until the cheese is melted, bubbly, and golden brown, and the potatoes are tender when pierced with a fork. The aroma that will fill your kitchen during this final baking stage is simply heavenly. Once out of the oven, let the loaded scalloped potatoes rest for about 10-15 minutes before serving. This allows the sauce to set slightly, making it easier to serve and ensuring a more cohesive dish. Garnish generously with the chopped fresh chives just before serving for a pop of freshness and color. The chives add a delicate oniony flavor that beautifully complements the rich, cheesy, and savory potatoes.

Conclusion:

And there you have it – a delightful journey into creating the most incredible Loaded Scalloped Potatoes! We’ve explored the creamy, cheesy, savory goodness that makes this dish an absolute crowd-pleaser. Whether you’re serving it as a comforting side for a holiday feast, a hearty accompaniment to grilled meats, or even as a decadent vegetarian main course, these Loaded Scalloped Potatoes are sure to impress. Don’t be afraid to experiment with the serving suggestions; a crisp green salad or some roasted asparagus can beautifully complement the richness of the potatoes. Remember, the beauty of this recipe lies in its adaptability, so feel free to tweak the cheese blend or add your favorite protein for endless delicious variations. Now, go forth and create some potato perfection!

Frequently Asked Questions

Can I make Loaded Scalloped Potatoes ahead of time?

Absolutely! You can assemble the Loaded Scalloped Potatoes up to a day in advance. Cover them tightly with plastic wrap and refrigerate. When you’re ready to bake, remove them from the refrigerator about 30 minutes before baking to allow them to come closer to room temperature, and then bake as directed, adding a few extra minutes to the cooking time if needed.

What are some good protein additions for Loaded Scalloped Potatoes?

For a heartier meal, consider adding cooked beef bacon bits, crum extractbled sausage, shredded chicken, or even some sautéed mushrooms and caramelized onions. These additions can transform your Loaded Scalloped Potatoes into a more substantial dish, perfect for a main course.